Servings and Times

Ingredients and Preparation

Extra-firm tofu (about 2/5 of a block), drained and cut into 1-inch long pieces6 ounces

Plain breadcrumbs½ cup

All-purpose flour2 tablespoons

Sesame seeds1 tablespoon

Sesame oil2 + 2 teaspoons

Small yellow onion, chopped½

Garlic clove, minced1

Baby portabella mushrooms, halved3 ounces

Scallions, chopped into 1-inch pieces4

Red bell pepper, cut into strips1

Reduced-sodium soy sauce1 tablespoon

Water1 tablespoon

Directions

In a small bowl, whisk together the egg, salt, and pepper. Place tofu in the bowl and swirl around to coat with egg mixture.

In a resealable plastic bag, combine the breadcrumbs, flour, and sesame seeds. Transfer tofu into plastic bag and gently toss to coat.

Heat 2 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add tofu and cook until golden, 1-2 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add the remaining oil to the wok and then add the onion and garlic. Stir-fry for 1-2 minutes. Add the mushrooms, scallions, and bell pepper, and cook for another 2-3 minutes. (Reduce heat if the onions start to brown.) Stir in the soy sauce and water.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.